Salsa golf

Salsa golf is a rich, creamy sauce that originates from Argentina. According to legend, Nobel Prize-winning scientist Luis Federico Leloir created it in the mid-1920s at a golf club in Mar del Plata. Inspired by Colombia's "salsa rosada" Leloir's creation quickly gained popularity among his friends.

The sauce is a simple mixture of ketchup and mayonnaise, but it takes on a distinctive Argentine flair with the addition of seasonings like paprika, oregano, and cumin. Salsa golf is commonly used to dress salads, meats, and various other dishes. It is especially famous for its role in the classic Argentine dish "palmitos en salsa golf" (hearts of palm in golf sauce).

In Paraguay, salsa golf is also widely enjoyed, often served as a special treat alongside quail eggs. Beyond South America, you may recognize salsa golf by other names, such as Marie Rose sauce or fry sauce. Additionally, if you ever encounter the dish "Revuelto Gramajo" don't be surprised to find it accompanied by this versatile sauce.